Bang Bang Wednesday originally published on Food and Fond Memories on May 19, 2011 by sandyaxelrod Leave a Comment (Edit)
Bang Bang Wednesday
Yesterday was Bang Bang Wednesday. Oddly most of you have never heard of this special day. Let me explain. If you have ever dined at a Bonefish Grill you most likely have tasted their most popular appetizer Bang Bang Shrimp. This is a spicy dish of Asian spiced fried shrimp served on a bed of greens. No matter what else Steve and I order there the Bang Bang Shrimp is a must. Several weeks ago we paid a sympathy visit to a very dear friend of ours who’s mom had passed away. By the time we left their home it was late and we were exhausted from the stress of the entire day starting early with the funeral and ending with our shiva visit. Add to this the fact that I had nothing planned for dinner but we were to spent to go out to eat. This put us in a quandary until Steve came up with the idea of picking up an order of the shrimp for me to pair with a salad. He was definitely on to something and we ended up having a very enjoyable dinner. So good in fact that the following week he asked if we could have the same dinner again. It was a Wednesday and I went to the computer to find the phone number for our local Bonefish Grill and when their home page appeared there it was for all to see. Every Wednesday the popular appetizer is only $5.00!! And when you pick it up for take-out it comes with one of their tasty ciabatta rolls and herbaceous olive oil to dip the bread in. This has now become a ritual for us, now each Wednesday we celebrate Bang Bang Wednesday. So next week if you want to celebrate Bang Bang Wednesday as we do call your local Bonefish Grill and order one appetizer for two dinners (there are about 21-24 shrimp per order) add to this my tossed salad with Creamy Wasabi Vinaigrette and enjoy a great meal.
PrintBang Bang Wednesday Shrimp Salad
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
1 order Bang Bang Shrimp (from Bonefish Grill)
1 heart of Romaine lettuce, chopped
1 wedge of red cabbage, sliced thin
1 cup arugula
1 cup crimini mushrooms, sliced
1 ripe tomato, preferably Heirloom, chopped
3–4 scallions, sliced
1/2 cup carrots, sliced
1/2 English cucumber, peeled, halved lengthwise and sliced
1 ripe Haas avocado, peeled and diced
1 1/2 tablespoons prepared Creamy Wasabi Sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons Canola oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Divide the shrimp between two dinner plates. Assemble all of the salad ingredients in a large bowl and add the greens from the shrimp along with any of the sauce from the shrimp. In a small bowl whisk together the Creamy Wasabi Sauce, rice wine vinegar, sesame oil, salt and pepper. While whisking add the Canola oil in a steady stream and whisk until emulsified. Pour dressing over salad and toss gently to avoid bruising the avocado. Serve on plate along side the Bang Bang Shrimp.
- Prep Time: 20 minutes
- Category: Seafood/Salad
- Method: Chopping
- Cuisine: Asian